The restaurant scene on the Main Line continues to change.
The former home of Stove and Tap at 245 Lancaster Ave. in Malvern is soon to turn into Joey Chops, a modern twist on the old American steakhouse.
“Joey Chops will feature big and bold cuts, wines and cocktails in our modern twist on the classic American steakhouse,” said co-owner Justin Weathers of Stove and Co. Restaurant Group. “The Malvern area of the Main Line has become this amazing hotspot for suburban diners over the pandemic. There has been an increased demand for higher-end and elevated dining experiences. Since 2020, there has been a saturation of casual American restaurants and gastropubs. We wanted to fill the void and bring something special and more sophisticated to the area while keeping in line with our restaurant group’s mission and vision. We can’t wait to introduce Joey Chops to diners this winter. We are creating an experience that is perfect for every and any occasion – from the destination diner to the power luncher to locals looking for a great happy hour and bar scene.”
Joey Chops will feature woodfired prime cuts, bright flavors, seafood and new classic cocktails when it opens in Feburary. The 7,500 square foot restaurant and bar space will feature 135+ seats in the main dining room, private dining room, indoor bar and outdoor bar and lounge spaces.
When opened, Joey Chops will join other Stove and Co. concepts that include DePaul’s Table: Modern Italian Steakhouse in Ardmore, Al Pastor in Exton, Stove and Tap in West Chester and Lansdale, Revival Pizza Pub in Exton Springs, and GBU (Good Bad and Ugly) in West Chester. For more information, visit www.joeychops.com, call 484-450-8890 and follow @joeychopsmalvern on social media.
“There are a lot of choices in the area to dine and we want to stand out with our upscale, boutique vibes, easy access, prime location, complimentary parking and higher quality of food at competitive prices,” Weathers said. “Joe (Monnich, also a co-owner) and our culinary team also bring experience, techniques and ideas acquired from 20 years of catering to diners of all types from around the Greater Philadelphia Region.”
The menu will be divided into categories such as starters, raw/chilled/, salads/soups, hand cut steaks, entrees and skillet sides. Expect generous portions, with a range of options from high end dry aged cuts to even approachable butcher cuts for the more price conscious. For higher end audiences look for a boutique steakhouse with high-end steaks and cuts with a well designed vibe and amazing service.
From the kitchen, look for Monnich and his culinary team to put their spin on French Onion Soup, Crab and Shrimp Cake, Wagyu Sliders, Bacon Steak Wedge Salad, Bone-In 22oz Ribeye and Porcini Dusted Scallops.
From the bar, look for a drink program that focuses on new American cocktails such as the JC Poached Pear Martini, Old Thyme Manhattan and Spirited Ocean (with thai basil, sugar cane and lime). The opening wine list will start with 20 wines by the glass, with 80% American and 20% international. For the draft list look for 12 selections with a focus on classic American beers – including a custom branded pilsner collaboration with Levante Brewery.
Patrons will find a complete overhaul of the furniture, the addition of tablecloths, new design and decor elements, and a general softening of the space. Design elements will include darker tones and colors, reclaimed woods and metals, a brand new wooden floor, custom wallpaper and the addition of beautiful tapestries at each window.
“The building is a large and flexible space that would hold a restaurant and bar of the size and scale we wanted,” Weathers said. “The building also afforded the opportunity for a grand outdoor patio with bar and fire pits, which will be even larger than the signature outdoor space at the Lansdale location.”
Source: Berkshire mont
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